1. In a medium saucepan with a lid, heat 1 Tbsp. of the vegetable oil. When hot, add onion and 1/2 tsp. of the salt. Cook until onion becomes fragrant, about 1 to 2 minutes.
2. Add rice and cook and stir until it's shiny from the oil. Increase heat to high, add water and stir well. Bring rice to a boil, stir again and cover. Reduce heat to low and simmer for 20 to 25 minutes, until rice is tender. Fluff rice with a fork before serving.
3. While rice is cooking, prepare black beans and garnishes. Heat remaining 1 Tbsp. of oil in a large nonstick skillet over medium heat. When hot, add bell pepper, garlic, black pepper, cumin, oregano, and remaining 1/4 tsp. salt. Cook and stir, until pepper begins to soften, about 2 to 3 minutes. Stir in green chilies and tomato paste until combined. Add 1 can of beans, undrained. Drain and rinse remaining can of beans and add to pan. Bring bean mixture to a simmer, then reduce heat to low. Stir occasionally.
4. Put all garnishes into small bowls and place bowls in center of dinner table.
5. To serve, divide rice between four shallow bowls or plates. Top each portion of rice with an equal amount of beans. Encourage children to create their own recipes using the garnishes.
What Kids Can Do:
* Measure the rice and water.
* Cover the rice and set a timer.
* Drain and rinse the second can of beans.
* Wash the scallions and slice with clean scissors.
* Count out the chips.
* Transfer garnishes to small bowls.
Source: Hannaford fresh Magazine, January - February 2008